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redd45
Guest
Chicken Pepper Pot Soup
Boma's
Yield: 8 Servings
Ingredients:
1 gallon Chicken stock or Chicken Broth
2 cups Soy Sauce
2 T. Garlic, chopped
2 T. Sugar
2 t. Hot Sauce
2 t. Sesame Oil
1 each Red Bell Pepper, diced
1 each Green Bell Pepper, diced
1/2 each Poblano Pepper, diced
1 each Onion, diced
1 cup Spinach or Collard Greens , rough chopped
4 each Chicken Breasts, diced
1 cup Mushrooms, diced
1/4 cup Lemon Juice
Method:
Cook diced chicken until half done. Set aside.
Heat chicken stock, soy sauce, garlic, sugar, and hot sauce.
Add all of the vegetables and the chicken. Cook until the vegetables are done. Add spinach when ready to serve. Drizzle with the sesame oil when serving.
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Banana Bread Pudding
Boma's
Yield: 12 servings
Ingredients:
1 quart Milk
2 cups + 6 T. Sugar
1 quart Heavy Cream
14 each Fresh Eggs
2 t. Cinnamon
8 T. Butter
5 each Bananas, sliced
2 pounds Croissants, brioche, or challah, sliced
Method:
Cut day-old croissant, brioche, or challah into pieces. Place them
in a deep dish pan.
Mix custard mix except for butter.
Soak the bread pieces with the custard.
Slice bananas and incorporate into the pudding.
Place butter chunks on top of bread pudding.
Bake bread pudding in a hot water bath oven at 275 degrees
for about 45 minutes to an hour until an inserted knife comes out clean.
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Vanilla Sauce
Boma's
Ingredients:
3 cups Heavy Cream
1 1/2 cups Milk
1 1/2 t. Vanilla Extract
9 T. Sugar
2 T. Cornstarch
6 each Egg Yolks
Method:
Heat uo milk, vanilla, and heavy cream.
Dissolve cornstach with egg yolks. Add sugar.
Once liquid boils, temper some of the liquid into the yolks and stir
vigorously. Then return tempered yolks into the pot.
Turn off heat and stir continuously until well combined and thickened.
Transfer the sauce into a bowl and set over an ice bath to cool.
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Boma's
Yield: 8 Servings
Ingredients:
1 gallon Chicken stock or Chicken Broth
2 cups Soy Sauce
2 T. Garlic, chopped
2 T. Sugar
2 t. Hot Sauce
2 t. Sesame Oil
1 each Red Bell Pepper, diced
1 each Green Bell Pepper, diced
1/2 each Poblano Pepper, diced
1 each Onion, diced
1 cup Spinach or Collard Greens , rough chopped
4 each Chicken Breasts, diced
1 cup Mushrooms, diced
1/4 cup Lemon Juice
Method:
Cook diced chicken until half done. Set aside.
Heat chicken stock, soy sauce, garlic, sugar, and hot sauce.
Add all of the vegetables and the chicken. Cook until the vegetables are done. Add spinach when ready to serve. Drizzle with the sesame oil when serving.
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Banana Bread Pudding
Boma's
Yield: 12 servings
Ingredients:
1 quart Milk
2 cups + 6 T. Sugar
1 quart Heavy Cream
14 each Fresh Eggs
2 t. Cinnamon
8 T. Butter
5 each Bananas, sliced
2 pounds Croissants, brioche, or challah, sliced
Method:
Cut day-old croissant, brioche, or challah into pieces. Place them
in a deep dish pan.
Mix custard mix except for butter.
Soak the bread pieces with the custard.
Slice bananas and incorporate into the pudding.
Place butter chunks on top of bread pudding.
Bake bread pudding in a hot water bath oven at 275 degrees
for about 45 minutes to an hour until an inserted knife comes out clean.
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Vanilla Sauce
Boma's
Ingredients:
3 cups Heavy Cream
1 1/2 cups Milk
1 1/2 t. Vanilla Extract
9 T. Sugar
2 T. Cornstarch
6 each Egg Yolks
Method:
Heat uo milk, vanilla, and heavy cream.
Dissolve cornstach with egg yolks. Add sugar.
Once liquid boils, temper some of the liquid into the yolks and stir
vigorously. Then return tempered yolks into the pot.
Turn off heat and stir continuously until well combined and thickened.
Transfer the sauce into a bowl and set over an ice bath to cool.
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